WO1994027445A1

WO1994027445A1 - Ready mix for baked goods, process for producing the same and its use

Info

Publication number: WO1994027445A1
Application number: PCT/EP1994/001765
Authority: WO
Inventors: Peter Enzensperger; Silke Jansen
Original assignee: Peter Enzensperger; Silke Jansen
Priority date: 1993-06-01
Filing date: 1994-05-31
Publication date: 1994-12-08
Also published as: DE59402242D1; EP0701402B1; EP0701402A1; JPH08510382A; ATE150619T1

Abstract

A process is disclosed for producing a pourable ready mix (36) for preparing end baked goods. The mix (36) consists of at least one type of particulate, especially granulated or lumpy coarse materials (14) and of at least one type of fine materials or ingredients (22) to affect the taste of the end product, to make it easier to prepare, to extend the keeping quality of the ready mix for baked goods or the end product, and to increase the diversity of tastes or the like, as well as an agglutinating agent (18) which contains sugar besides other ingredients. A water-soluble agglutinating agent (18) is first applied on the surface of at least part of the coarse materials (14) and/or fine materials or ingredients (22). The thus treated coarse materials (14) and/or fine materials or ingredients (22) are then mixed so that the fine materials (22) adhere to the surface of the coarse material (14) in such a manner that they cannot be rubbed-off and the mixture is protected against segregating.

Description

Baked goods ingredients combination, manufacturing process as well

Use of the same

description

The invention relates to a method for producing a free-flowing bakery ingredient combination according to the preamble of claim 1, a bakery ingredient combination according to the preamble of claim 12, which is produced in particular by the aforementioned method, and a use of such a bakery product. Compound of ingredients for the production of baked goods.

Nowadays, mixtures of baking ingredients are often used in the production of baked goods, which are usually supplied as a semi-finished product to another mixture of substances and then further processed. Such mixtures make work easier since the respective weighing and mixing work is eliminated.

The mixtures are provided in large containers, stored in large storage containers and removed as required. They generally comprise coarse materials, which can be, for example, particle-like and in particular granular or lumpy. In the mixtures, the coarse substances are usually mixed with fine substances or ingredients which, for example, promote the processability of the end product to be manufactured, extend the shelf life of the baked goods / ingredients combination and / or the end product, expand the variety of flavors and change the consistency of the baked goods and ingredients and add the coarse-grained portion.

Because of the sometimes very different particle size and the very different specific weight of the individual components of the mixture, however, the coarse and fine substances or ingredients are separated. For example, fine substances with very small particle sizes or a large specific weight can be deposited in the storage container at the bottom, whereas components with a low specific weight are more likely to be found in the upper region of the container. An exact dosage of coarse and fine substances or ingredients of a semi-finished bakery product consisting of a mixture and at least partially segregated is therefore only imprecise or not possible at all.

The use of such a semi-finished product, which is only partially segregated, means that continuity of the end products cannot be guaranteed.

In "The Modern Housekeeping - Food Technology; Chapter 29, p. 387, author: Klaus Knopf, Verlag Ferdinand Schöningh, 1975" it is stated, for example, that "the sometimes very different particle size and the different weight of the individual components are too considerable Difficulties in the mixing process and portioning lead ". To date, this problem has been avoided by storing the individual ingredients separately and feeding them separately for further processing or making them available in portions.

The use of mixtures in viscous form also offers a solution to the above-mentioned problem. Such mixtures quickly lose their shelf life after the packaging unit has been opened. In contrast, dry semi-finished bakery products usually retain their shelf life for a long time even after their packaging unit has been opened. It is an object of the invention to provide a mixture of baked goods and ingredients which is safe from segregation and comprises various baked goods, which is easy to process further and which enables rational and economical work.

This object is achieved in a method of the type mentioned by the characterizing features of claim 1 and in a baked goods ingredient combination of the type mentioned by the characterizing features of claim 12. Furthermore, the object is achieved by using the bakery ingredient combination according to claim 16.

The method according to the invention, in which coarse materials and fine materials or ingredients are connected by means of a water-soluble adhesive, ensures that the baked goods / ingredients combination can be made available in a manner that prevents them from becoming separated. It is ensured in a simple manner that the mixture can also be removed from a larger storage container in a predetermined mixing ratio and precisely metered. Furthermore, the number of articles or baking ingredients to be stored separately can be reduced since the various coarse and fine substances do not have to be stored separately. Furthermore, further processing is also simplified, since only the respective mixture has to be fed to the next processing step and the individual components do not have to be mixed first. This enables efficient and economical work and also saves costs in the manufacture of the end product.

It is essential to the invention that in the further processing of the

The bond between the ingredients of the bakery product can be detached again by water, so that a uniform and proportionally desired introduction, distribution and activation of all baking ingredients for the production of an end product can be ensured. In addition to sugar, the adhesive contains other ingredients, such as preservatives, antioxidants, honey, malt, modified starch, thickeners and / or additives, such as Emulsifiers, preservatives or the like, so that the adhesive can also be used to introduce active ingredients into the mixture, which can then be released and activated again during further processing of the baked-ingredient combination.

The fine substances, which are, for example, flavorings, swelling substances, thickening agents, hydrocolloids, fiber, fruit and vegetable fibers, special flours, dairy products (eg dried), baking agents, baking agents, antioxidants, colorants, Odorants, seasonings, spices, flavor enhancers, herbs, salts, acidulants, sugars, vitamins, ferments or emulsifiers are used in pulverized, granulated, viscous, agglomerated or liquid form. A mixture of fine materials, which are available in different forms, is also possible. The method is therefore universally applicable.

For better abrasion resistance and thus adhesion of the fine materials to the coarse materials, the composite of baked goods and ingredients is preferably compacted, so that there is increased adhesion of the fine materials to the coarse materials.

In a subsequent treatment step, the composite baked goods ingredient is preferably subjected to a drying or refining step, for example the water content of the composite food ingredient being adjusted to a certain residual moisture - for example 5 to 15% - or the surface of which is sealed . In the refinement, the bakery ingredient combination is preferably coated with a layer, in particular with modified starch, gelatin or dg1. overdrawn.

If a multiple coating is provided, the aforementioned method steps can be repeated as required. However, a mixture of different ingredients can optionally also be applied to the coarse materials in only one coating step. In one embodiment of the process, a fluidized bed process is used for the continuous production of the bakery ingredient combination, in which the coarse materials are continuously applied to a fluidized bed and the adhesive and the

Fine materials are fed from below. The individual components float through the fluidized bed and are mixed particularly well. Furthermore, the coarse materials are wetted by the adhesive on the entire surface and the fine materials can accumulate evenly. Furthermore, this method prevents the coarse substances from sticking together before the fine substances are applied to their surface.

In a further embodiment of the method, the bakery ingredient composites are produced in batches, a container, in particular a fluidized bed container, being used. The coarse material is first placed in the container. Then the adhesive and the fine substances are fed one after the other to this container.

In a further, particularly preferred embodiment of the method, the coarse materials are first mixed with one another in a coating pan. The adhesive present as a liquid is then added and mixed with the coarse substances in such a way that the coarse substances are wetted with the adhesive as completely as possible. It has proven advantageous here to add the adhesive at a temperature of 50-85 ° C., in particular 60-75 ° C. Finally, the fine substances or ingredients are also added and mixed with the wetted coarse substances, so that the fine substances or ingredients adhere to the coarse substances. The fine substances or ingredients are preferably premixed and sieved. The last-mentioned method offers an extremely favorable possibility for the production of a combination of baked goods and ingredients.

According to claim 12, a bakery ingredient combination contains at least one type of coarse material, at least on the surfaces thereof a type of fine substances has been applied in the dry state in a substantially abrasion-resistant manner by means of a water-soluble adhesive, the adhesive having, in addition to sugar, further ingredients. Due to the abrasion resistance in the dry state, segregation of the individual baked goods constituents is effectively prevented.

For further processing of the bakery ingredient combination, the adhesive can be dissolved in the presence of water-containing, food-grade additives, so that the individual

Baked goods constituents of the mixture with a predetermined mixing ratio can be introduced into an end product or can be processed into an end product.

Grain products, in particular rye malt flakes, wheat flakes, barley flakes or din flakes, dried or candied fruits, dried vegetables and / or dried meat or fish products are preferably used as coarse materials. However, other particle-like, granular or lumpy coarse materials can also be used.

It can be seen from claim 16 how easy it is to further process the baking ingredient combination. For this purpose, a swelling piece must now be made from equal parts of water and a combination of baked goods and ingredients by mixing these ingredients and then letting the resulting dough rest. During the resting phase, the fine substances or ingredients detach from the coarse substances, so that a piece of dough with an exact mixing ratio of baking ingredients can be produced in the simplest way. After the rest phase, this piece of dough is mixed with a base dough piece and kneaded. The resulting dough can then be processed in a conventional manner.

In this way, for example, a basic dough can be quickly and easily produced from a basic dough after division and addition of different bakery ingredient combinations in a wide range of special baked goods. In addition, it is It is possible to make confectionery, fillings, creams, funds, semi-frozen or frozen, all both salty and sweet, with the above-mentioned anti-segregation-proof semi-finished products quickly and easily.

The invention is explained in more detail below, also with regard to further features and advantages, using the description of exemplary embodiments with reference to the accompanying drawings. The drawings show in

1 shows a schematic representation of a sequence of steps of a fluidized bed process for the production of a detachable combination of baked goods and ingredients

2 shows a schematic illustration of a fluidized bed mixing container for the production of the bakery ingredient combination according to the invention.

1 schematically represents a sequence of steps of a fluidized bed process for the continuous production of a mixture of baked goods and ingredients that is safe from segregation. Reference numeral 10 denotes a conveyor belt, in particular a perforated belt, which is guided around two deflection rollers 40 and moves in the direction of the arrow.

In step I, a coarse material 14 or coarse material is applied to the conveyor belt 10 via an application device 12. The individual particles move lying on the conveyor belt 10 in the direction of the arrow.

Suitable coarse materials include cereal grains or cereal products such as, for example, rye malt flakes, wheat flakes, barley flakes, spelled flakes or else crushed or otherwise processed cereal products. Dried or candied fruits, dried vegetables or dried meat or fish products can also be used. But also other particle-like, granular or lumpy baking ingredients that as small or small particles but also as large particles can be used.

The rate of application of the coarse materials 14 to the conveyor belt 10 depends on the processing speed of subsequent work processes.

In step II, an adhesive 18 is introduced, preferably sprayed, from below through openings in the conveyor belt 10 into the fluidized bed which has previously only contained coarse materials 14. When the adhesive 18 is sprayed on (schematically indicated by the arrows 16), the coarse materials 14 are in a constant state of suspension and are completely wetted by the adhesive 18 on their surface. Since they are constantly moving, the individual coarse materials 14 wetted with adhesive 18 are prevented from sticking together (see also reference number 28).

In addition to sugar, the adhesive preferably contains ingredients, such as preservatives, antioxidants, honey, malt, modified starch, thickeners and / or other additives, such as emulsifiers, preservatives or the like. It is essential to the invention that the adhesive 18 is water-based again is resolvable. This means that both the active substances contained in the adhesive and the coarse substances as well as the fine substances can exert their effect in the production of the end product or can be introduced into it with a predetermined mixing ratio.

By moving the conveyor belt 10 towards the end of the conveyor belt, the coarse materials 14 wetted with adhesive 18 are transported into an area in which processing step III is carried out. Fine substances or ingredients 22 are also introduced into the fluidized bed from below, preferably by radiation (see arrows 20). These attach to the coarse substances 14 (see also reference number 30) and stick to the surfaces of the coarse food substances 14. In step III, a composite of particles, consisting of the coarse materials 14, the adhesive 18 and the fine furnace or ingredients 22 formed.

The fine substances 22 can be added in the form of powder, granules or as a viscous or liquid mass, so that the method can be used universally. In particular, the fine substances can contain flavoring agents, swelling agents, baking agents, baking aids, antioxidants, colorants, fragrances, seasonings, spices, flavor enhancers, herbs, salts, thickening agents, acidifying agents, sugars, vitamins, ferments, emulsifiers or the like.

The viscosity and adhesiveness of the adhesive 18 is preferably adjusted so that on the one hand a sufficiently good spraying and wetting ability is achieved and on the other hand it is not possible for the coarse materials 14 to stick to one another. This is achieved, for example, by diluting the adhesive 18 or by thermal pretreatment thereof. Furthermore, the adhesive must be matched to product-specific data so that undesired changes and / or damage to the individual food components are avoided. The amount of adhesive 18 is preferably metered in such a way that complete saturation is achieved after the addition of the fine substances or ingredients 22, so that the individual coarse substances 14 coated with ingredients 22 do not stick together. The semi-finished product consisting of baked goods ingredients remains free-flowing, which ensures good dosing.

Subsequent to step III, a stronger adhesion of the fine substances 22 to the coarse substances 14 is achieved in a step IV by means of baffle elements 24 (see reference number 32). The shape and the positioning of these baffle elements can be different as required. In the case of the method, it is only necessary to ensure that the semi-finished baked goods are not excessively built up and thus flooded in front of the baffle elements. The baffle elements 24 are scarce in the present embodiment Fixed above the conveyor belt 10 and formed with an essentially triangular cross-sectional shape. Alternatively, other baffle elements can also be used or they can also be omitted. The resulting compression can be up to 40 percent.

In step V, according to the present embodiment, a further method step is shown, in which drying and / or finishing of the baked goods and ingredients combination is carried out. Chemical or biological, for example enzymatic, treatment is also conceivable.

The substances required for the treatment are introduced into the fluidized bed from below (see arrows 26) and are used, for example, to increase the durability, refinement or adjustment of the water content.

A combination of several treatment steps is also conceivable.

If necessary, it is possible to repeat the above-mentioned steps for applying further ingredients 22 to the bakery ingredient combination that has been created to date.

In a last step, step VI, the finished baked goods semifinished product 36 consisting of the baked goods ingredients are filled into a container 38, the size of which can be chosen as desired.

Steps IV and V can also be omitted if necessary.

The mixing ratios of the individual components of the semi-finished bakery product are precisely determined, so that when the semi-finished product is used for further processing, there is a desired ratio of coarse substances, ingredients or additives and fine substances or ingredients. According to FIG. 2, an alternative method for the batch-wise production of a segregation-proof bakery ingredient combination is shown.

The successive process steps are similar to the process steps of the first embodiment for a process for the continuous production of a separation-safe combination of baked goods and ingredients.

In Fig. 2 a fluidized bed mixing container 52 is shown, with a broken away front wall, that a view into the interior 54 of the container 52 is possible. The container 52 is held by supports 50 and a retaining ring 56. According to the present embodiment, four feed pipes 61 to 66 lead from below into the container, through which the various

Added substances, for example coarse substances, adhesives and fine substances or ingredients, can be added. The container 52 is open at the top, so that the exhaust air, as shown by the arrow 60, can escape.

In a first method step I ', a certain amount of a coarse substance or coarse substances is introduced into the container 52 via the feed line 61.

Then, in step II ^1, a predetermined amount of the adhesive, which is matched to the amount of coarse material, is fed in via the supply line 62, the coarse material being in suspension in the interior 54 of the container 52 and the adhesive evenly wetting the surface. The fluidized bed process here also prevents the individual coarse materials from sticking to one another.

In the subsequent step III ', the fines or ingredients are then conveyed into the container 52 via the feed line 64. They adhere to the surfaces of the coarse materials and are kept safe from segregation by the adhesive. In step V, a treatment to increase the durability, the refinement or the adjustment of the water content or the like can finally be carried out via the feed line 66 analogously to the previous exemplary embodiment.

The exhaust air can escape through the upper opening of the container during the entire process (see arrow 60).

After the production of a batch of a semifinished product consisting of a mixture of bakery ingredients that is safe from segregation, the retaining ring 56 is loosened and the container 52 removed so that its contents can be filled into a storage container.

A further process example for the production of the baked goods / ingredients composite is given below without reference to drawings. Compared to the fluid bed method described above, it is simpler and also less expensive.

Only a coating pan is required as the working device for this method. The coarse materials, as they are also used in the exemplary embodiments described above, are first introduced into this kettle. In order to achieve a thorough mixing of the coarse substances, they are mixed together for about 2 minutes. In a preferred bakery ingredient combination, the coarse materials include rye malt flakes, wheat flakes, barley flakes and spelled flakes, and the amount of coarse material corresponds to about 60-80% of the total amount of the baked goods ingredient combination.

Then add the adhesive to the coarse material mixture, which should be present as a liquid. The adhesive can be composed as described above and, for example, have the main components malt, honey, water and sugar. In the preferred exemplary embodiment, the amount of liquid corresponds to approximately 6 to 18% of the total amount of the baked goods / ingredient combination. It has turned out to be particularly advantageous if the adhesive is added to the coarse mixture at a temperature of 65 - 85 ° C. The elevated temperature ensures good and complete wetting of the coarse materials with the adhesive. In order to achieve such complete wetting, the coarse materials and the adhesive should be mixed with one another in the coating pan for about 3 minutes. After this process step, all coarse materials are coated evenly with the adhesive, so that the fine materials can now be deposited.

The fine substances which are added to the coating pan in a weight fraction of about 12-25% in the next process step can contain, for example, fruit and vegetable fibers as water binders and dietary fibers. Furthermore, spices, fruit powder, in particular vitamin C, and dry malt for taste and color and as baking aids can be used as fine substances. Last but not least, special flours such as millet and barley flour can also be added as flavoring agents and baking aids.

The fine substances that are added to the wetted coarse substances are premixed. It has proven to be advantageous to sift the fines to approximately imm. After the fine substances have been added, the mixture of the wetted coarse substances and the fine substances is mixed with one another for about 7 minutes. During this period, the fine particles accumulate evenly and densely on the coarse particles. The overall product remains free flowing. Intensive mixing prevents agglomerates from forming on the one hand, and press-bonding the fine materials to the coarse materials on the other.

In a next process step, the product is unloaded from the coating pan and freeze, air or vacuum dried dis- or continuously. For reasons of durability, a residual moisture of about 5 - 15% should be aimed for. So that the finished bakery ingredients combination no water from the air records, the semi-finished product should also be protected from atmospheric moisture and stored in an airtight packaging.

Further processing of the baked goods and ingredients combination is very easy.

First, a swelling piece is made. For this purpose, the bakery product combines equal parts of the semi-finished product and water, mixes both ingredients and lets the dough swell for a certain time. The swelling time for the formation of the swelling pieces depends on the swelling temperature and can be found in the following table:

Swelling temperature Swelling time at 30 ° C about 6 hours at 50 ° C about 3 hours at 70 ° C about 2 hours boiling about 1 hour

After the swelling piece has been produced, it is added to a base dough which has been taken, for example, from a large mass of a base dough (e.g. wheat mixed bread dough) from daily production. For example, in breadmaking, in a preferred embodiment, 1/3 part by weight of swelling piece 2/3 parts by weight of base batter is added; So with a desired total amount of dough of 15 kg, 5 kg of swelling piece are used for 10 kg of base dough. In the production of bread dough, the mixing ratio can be about 1/4 swelling piece to 3/4 basic dough.

The swelling piece and the base dough are worked through in a kneader for about 4 minutes. After this final dough consisting of swelling piece and base dough has "jumped" for about 5 to 10 minutes, it can be processed further in the usual way to a special bakery product. In the case of high-proof wheat doughs, the final dough can easily be processed cool after a longer standing time. If necessary, the temperature can be influenced via the temperature of the swelling piece. This is different with high-quality rye dough. The removed base dough should be warmed up and the swelling piece should be set hot with a swelling time of only two hours (brewing piece). Valuable tips for dough production can be found in the table below.

Wheat and mixed bread doughs Mixed and bread doughs of rye bread doughs up to 30% 40% to 60% from 70% rye rye rye

24 ° - 27 ° C 26 ° - 28 ° C 30 '34 ° C approx. 5 minutes approx. 8 minutes approx. 8 minutes intensive slow knead slowly knead knead

Dough rest Dough rest Dough rest approx. 10 min approx. 15 min approx. 25 min or longer, or longer, or longer, then approx. 4 min then approx. 4 min then approx. 4 min 2nd running time 2nd running time 2nd running time

With a large number of the above-described baked goods ingredients - for example, single or multigrain, kernel, seed or fruit mixtures or fillings of various compositions and recipes with adhesive-bonded fine substances or ingredients such as flavorings and aroma substances, swelling agents, baking agents, baking aids and / or other ingredients are combined - it is thus possible to quickly and easily produce an extensive range of special baked goods. For this purpose, only various swelling pieces have to be prepared, which are then added to a removed base dough. The segregation-proof combination of baked goods and ingredients ensures that the mixing ratio is exactly maintained and that the respective baked goods can always be produced with the same taste and reproducible properties.

Claims

1. A process for the production of a free-flowing bakery ingredient combination (36), which is used as a semi-finished product in the manufacture of bakery products, cold or warm-bound, semi-frozen or frozen food or beverages, consisting of

- At least one type of particle-like, in particular granular or lumpy coarse materials (14) on the one hand and

- At least one type of taste-influencing, promoting the processing ability of the end product to be manufactured, extending the shelf life of the baked goods / ingredients combination or the end product, expanding the variety of flavors or the like.

a) applying a water-soluble adhesive (18) to the surface of at least part of the coarse substances (14) and / or the fine substances or ingredients (22);

b) Mixing the coarse substances (14) and / or fine substances or ingredients (22) treated in such a way that the fine substances (22) are essentially abrasion-resistant and accordingly segregation-proof adhering to the surface of the coarse substances (14), wherein

the adhesive (18) contains, in addition to sugar, further ingredients, such as preservatives, antioxidants, honey, malt, modified starches, thickeners, and / or additives, such as emulsifiers, preservatives or the like.

2. The method according to claim 1, characterized in that fines or ingredients (22) are used in powdered, granulated, viscous, agglomerated or liquid form.

3. The method according to any one of claims 1 to 2, characterized in that after mixing the coarse substances (14) with the fine substances (22) there is a mechanical compression of the composite in order to increase the adhesion of the fine substances (22) to the coarse substances (14) to be obtained, the compression preferably being at least about 20-25%, in particular up to about 40%.

4. The method according to any one of claims 1 to 3, characterized in that after mixing the coarse materials (14) with the Fein¬ substances (22) and possibly compressing the composite, this drying to adjust the water content, in particular a residual moisture content of 5-15%, and / or a finish for sealing the surface is subjected to, the finish of the baked goods and ingredients being coated with a layer, in particular modified starch, gelatin or the like.

5. The method according to any one of claims 1 to 4, characterized in that the aforementioned method steps are repeated as required for the purpose of multiple coating.

6. The method according to any one of claims 1 to 5, characterized in that the production of the bakery ingredient combination takes place continuously, in particular after a Fließbettver¬ method in which the coarse materials (14) continuously applied to a fluidized bed (10) and that Adhesive (18) and the fines or ingredients (22) are fed from below.

7. The method according to any one of claims 1 to 5, characterized in that the production of the bakery ingredient combination is carried out in batches, such that a predetermined amount of coarse substances (14) in a container (52), in particular the container of a fluid bed mixer, is introduced in order to then be mixed or kneaded in this container (52) with adhesive (18) preferably fed in from below and preferably fine substances or ingredients (22) fed in from below.

8. The method according to any one of claims 1 to 4, characterized g e k e n n z e i c h n e t,

- First that the coarse substances (14) are mixed with one another in a container, in particular a coating pan, - then the adhesive (18) present as a liquid is added to the mixed coarse substances (14) and mixed with them and

- Finally, the preferably premixed and sieved fine substances or ingredients (22) are added to the coarse substances (14) wetted with the adhesive (18) and mixed with these.

9. The method according to claim 8, characterized in that the coarse substances are mixed with one another for up to 7 minutes, preferably 1 to 3 minutes, in particular 2 minutes.

10. The method according to claim 8 or 9, characterized in that the adhesive (18) before the addition to 50 - 85 ° C, in particular 60 - 75 ° C, is heated and for wetting the coarse substances (14) are mixed with them for up to 7 minutes, preferably 1 to 5 minutes, in particular 3 minutes.

11. The method according to any one of claims 8 to 10, characterized in that the fines or ingredients (22) are mixed with the wetted coarse materials for up to 15 minutes, preferably 2 to 12 minutes, in particular 7 minutes.

12. A combination of baked goods and ingredients for use as a semi-finished product in the manufacture of baked goods, cold or warm-bound, semi-frozen or frozen foods or luxury foods, consisting of particulate, in particular granular or lumpy coarse materials (14) on the one hand and fine foodstuffs or Ingredients (22) on the other hand, in particular produced by a method according to one or more of claims 1 to 11, characterized by at least one type of coarse material (14), on the surface of which at least one type of fine material or ingredient (22) is produced by means of a water-soluble adhesive (18) in the dry state is essentially resistant to abrasion and is accordingly protected against segregation, the adhesive (18) in addition to sugar, other ingredients such as preservatives, antioxidants, honey, malt, modified starch, thickeners and / or additives , such as emulsifiers, preservatives or the like. Contains.

13. bakery ingredient combination according to claim 12, characterized in that the fine substances or ingredients (22) in the case of further processing of the bakery ingredient combination and in the presence of water-containing, food-grade addition substances are detachable, so that they can be removed in this way with a predetermined mixing ratio to an end product can be processed.

14. Baked goods ingredient combination according to claim 12 or 13, characterized in that cereal products such as rye malt flakes, wheat flakes, barley flakes or spelled flakes, dried or candied fruits, dried vegetables, dried meat or fish products or the like serve as coarse materials (14) .

15. Baked goods ingredients composite according to claim 9 or 10, characterized in that the fine substances or ingredients (22) are in the form of powder, granules or as a viscous or liquid mass and flavorings, swelling agents, baking agents, baking aids, antioxidants, colorants , Fragrances, condiments, spices, flavor enhancers, herbs, salts, thickeners, acidulants, sugars, vitamins, ferments, emulators or the like.

16. Use of a bakery ingredient combination according to one of claims 12 to 15 for the production of baked goods, in particular bread, characterized by the steps that the bakery ingredient combination is mixed with water and the resulting dough then for a temperature-dependent one Time period for the formation of a swell is at rest, with the adhesive in the process

Water dissolves and the fine substances or ingredients (22) are detached from the coarse substances (14), the swelling piece is added to a base dough and mixed or kneaded with it, and the resulting dough is further processed in a conventional manner .

17. The method according to claim 16, characterized in that the dough consisting of swelling piece and base dough rests before further processing.

18. The method according to claim 16 or 18, characterized in that water is added to form the swelling piece in such an amount that its weight corresponds to the weight of the Bachware ingredient composite amount.